Velvet Butternut Soup

Sweet potato added to this butternut soup gives it a slight sweet taste that works beautifully with the hint of orange and curry.

Makes about 3,5 litre soup

Preparation time; 10 min

Cooking time: 45 min

INGREDIENTS

• 1 onion, chopped
• 2 cloves garlic, crushed oil
• 15 ml (1 T) roasted masala
• 1 kg butternut chunks
• 500 g sweet potato chunks
• 1 apple, grated
• 2 liter Carmien rooibos tea made with 4 bags of natural rooibos, and 2 bags of ginger & chilli (Revive) and 2 bags of chai (Focus)
• 2 (28g each) chicken stock pods
• 15 ml (1 t) tomato paste
• Salt and pepper to taste
• Big handful of chopped coriander
• Scoop creamy yoghurt or coriander pesto to serve (optional)

PREPARATION

• Fry onion and garlic in heated oil till soft. Add the masala and mix well.
• Add the butternut, sweet potato, strained rooibos tea, stock pods and bring to the boil.
• Cook till the vegetables are soft. Add the tomato paste, season with salt and pepper and add a hand full of chopped coriander. Cook for 5 minutes.
• Blend with a stick blender till smooth.
• Spoon into soup bowls and garnish with yoghurt, pesto and coriander sprigs.